Cuban bread (in the oven)

And for the bread! It was I who accidentally wandered into the pottery workshop, and I saw it was on the shelf. I asked the hostess, she says: they ordered it specifically for bread and did not take it away. You know, he says, about bread without kneading? Well, it is clear that I didn’t get out of there without THIS. There was also one with glaze, and this one is just as it is.
Here is her website:
🔗

You know, he says, about bread without kneading?

Gee .. found someone to ask !!! Great stuff. And how much volume is in it, the lower part is not too small?

On the contrary, I was looking for just such a form. In American commercials about bread without kneading, they just have such small saucepans, cast iron, really. It's comfortable. The paper lies flat, without creases. Of course, I still need to adapt to it, it heats up, of course, more slowly than cast iron. You can't put it in a cold oven. In my cast-iron house, the bread immediately rushed upwards, but in this one he ... did not know what to think ... But then he sold out. And the smell!
And the volume is just under the bread.

How interesting .. and tell me more .. did you heat the oven with the contraption? And when did he "jerk" ?? Still different in taste from cast iron?

This is the first bread in it, and so far the only one. I nevertheless decided to heat it up, and then changed my mind, but it had already warmed up to 100 degrees. It seems to me that the bread rose more slowly during baking, and its bottom turned out to be thicker than in a cast iron. In the iron pot, it swelled like an airship, and the crust was very thin. But it’s hard to say why. We must also try. You know, when you're not sure, you change the technology along the way ... even though the bread turned out ... real. And to taste ... well, if you do on a stone or on an iron sheet - is there a difference? I believe there is.

Well, if you do it on a stone or on an iron sheet - is there a difference? I believe there is.

There is. But in theory, on the contrary, a thinner crust should turn out in the contraption than in the cast iron.

Of course, if you use it correctly. Either warm it up, or not warm it at all. Need to try. It's a shame to wait for next weekend. ...

And I will wait with you!

Mistletoe, look what I bought and baked bread in it:



This bread turned out to be amazing anyway, but in this clay ... thing it's just ...

Irina, the form is just a luxury !!! And bread - to choke with saliva!

Irina, the form is just a luxury !!! And bread - to choke with saliva!

Thank you, Irochka!

[Ksyusha]

Ksyusha, take the report. The bread is amazing!

Marish, just one question for mona?

What yeast did you bake with, dry? I'm asking you, but I remember exactly that you have a weakness for pressed ...

I’m toiling, well, can’t it be pressed on?

P.S. Cuban noble came out cigars fAttack ... IMHO ...

Ksyu, now I'll get to your heart ... and dry Dr. Etker are not good? I am completely confused ... instant, active, reactive, still some ... which of the above do Etkerovskie belong to?

[Kroshik]

Kroshik, I already answered about fresh yeast HERE.

and dry Dr. Etker are not suitable

Google grit, sho will do: dry high-speed.

[Ksyu]

During this time, the dough will grow to a maximum (up to a volume of 5 liters.)

Ksyu, well, I have not grown it up in 40 minutes at 38 degrees to a volume of 5 liters. ...

Is it okay to distribute further or will it do?

And you have straight up to 5 liters. waved ?!

Kroshik, what does the dough look like? It should be like this: when you press on it with your fingers, it will no longer straighten.

And you have straight up to 5 liters. waved ?!

I was wandering about in the CF, and yes .. I took all the casters.

[Xun]

It should be like this: when you press on it with your fingers, it will no longer straighten.

So it is, so the flight is namany !!!

I, XunI'll run in the evening ... put the kettle on ...

[Oksana]

Oksana what kind of bread as I have not seen it before Tell me, if you bake on a baking sheet, then put it in a cold oven? Is this a feature of the recipe? I got it right
P.S. I usually bake on a hot baking sheet and with steam, so it rises better.

[Tata]

Tata, Thank you!

if the oven is on a baking sheet, then put in a cold oven? Is this a feature of the recipe? I got it right

Yes, there is a very small proofing here, so while the oven is heating up, the bread is growing.

[Ksyu]

Ksyu, I am not late ?!

Is the kettle not boiled away ?!

Thank you I am dragging an incredible size !!!

Bread well, just sooo !!!





P.S. Call for foty, pinched from all sides not me, a loaf , who will reach out ... I was really scared, I thought I would have to report without photos ...

Therefore, sho was in time to take a picture, then she brought it in ... not with empty hands ...

[Kroshik]

Kroshik, stunned, what a handsome man !!! And the crumb is a feast for the eyes !!!!!

shl. and the casserole is too small.

[Mistletoe]

Mistletoe, you tell me now, as an experienced baker, how much do you need to knead in HP in order to develop this very gluten?

[LyuLyoka]

LyuLyoka, mix on the Dough mode for 20-30 minutes.

Wow, it’s clear, well, it’s next time. And today I have already baked, I thought it would not work. Mesila 14 min. on "Dumplings" put it in a cartoon, I'm waiting. I opened it after the allotted time, and there was a pancake about 3 centimeters high. I added more time, but the dough did not grow more than half a saucepan. Well, then, according to the recipe .... I open the duck, and there the beauty Tried already, awesome taste !!! I’m still wondering how such different breads come out of practically the same ingredients.


Omelchik, you, as always, a huge merci for excellent recipes !!!

I’m still wondering how such different breads come out of practically the same ingredients.

you speak directly in my words.

Gorgeous bread turned out !!! The incision opened up !!

Yeah, he opened up super, didn't even expect. At least my mood has risen, otherwise I'm here again on shitty very bad, her mother by the leg, she ran into flour, I grieve with hurray. Well, the old flour still remained, it was baked on it, and this one is now in the trash heap 4 bags of 2 kg each. In "Pyaterochka" I have been taking Melnikoff recently, but she is not there. Instead of her, Alekseevskaya "Correct", so that her, 12 g of protein in the composition, so I grabbed. Disgusting terrible!

I am generally afraid of the "five". And in Auchan there is no way to buy ?? I take a "general purpose" there when I don't have time to buy the first-class one. Like.

My husband goes to Ashan without me, it is difficult for him to explain what kind of flour is needed. And what happens there, and the first grade and in common? I asked him to take a closer look, but he didn't find anything good, man, what to take from him.

In Auchan, not only "general purpose". White bag with a green stripe. It stands where all the flour is. Looks like that:


And I buy 1 grade Altai in the Kvadrat shopping center, Starokachalovskaya st., 5. There is a stall on the ground floor.

Oh thank you so much for the picture, poke my nose

Ksyusha, my bread did not work out, I did everything strictly according to the recipe, I began to shape the dough into a ball for the last time, and it began to flake, as it were.


You can see it from above.
And when the bread was allowed to stand in the oven, a hole began to form at the top.

I cut something like that.
The result is delicious, thin crisp and soft crumb.

Baked on a baking sheet.
Did you have to keep the hot water all 60 minutes? I held it for 10 minutes.
Ksyusha, what did I do wrong, flour as in your photo, fast yeast, added lard to the dough?

Did you have to keep the hot water all 60 minutes? I held it for 10 minutes.

Galya, it could have been longer - 15-20, but that's not the point. Purely visually, on the roof - the dough has stopped. And where was it?

In a slow cooker, then in the oven.

Well, the crumb is not such a failed bread. Something means he didn't like it.

Mistletochka, this is not the first and not the last loaf!
This time I baked in a ceramic gosper, that's why I blurred a little,
thick-walled ceramic.a huge tub was filled with baked milk. Very tasty bread, thank you very much for your work.

[Ludmila]

Ludmila, great loaf !!! I'm glad that the bread has taken root.

[low speed for 2 minutes]

knead the dough into low speed for 2 minutes... Leave the dough alone for 20 minutes. After some time, knead the dough until gluten develops. in a combine at high speed, 7-10 minutes... I kneaded for 7 minutes in Thermomix, "Spikelet" mode.

Dear Mistletoe, I was embarrassed to ask, but I really want to bake your bread not only in KhP, but others as well. So I ask.
I do not have a combine (and is not expected), except as a simple one with knives and with a single speed. But there is HP Panasonic SD 257. When I read in yours or in the recipes of someone else's authors such words as knead 2 minutes at low speed, and even more tough - at the first, 4th, maximum speed, then I immediately fall into a stupor, regretfully close the page with the recipe and bake the bread again, where the dough can be kneaded into HP without bothering.
Could you enlighten me about the correspondence of the kneading time in your combine and in the HP, so that I can bake your bread, kneading everything in the HP. Or without a combine? That is, if you need to knead, for example, 2 minutes at low speed or 4 minutes at high speed, then how many minutes of kneading will it be for HP?
P.S. Experience in baking bread and all kinds of loafs in the oven I have a small one - four months. I read a lot of theory, I try a lot, it turns out a lot, but I have not yet found an answer to this question. So, please help. I wrote a question in this thread, but it is relevant for any topics where a combine is used. Thank you in advance!

[Ludmila]

Ludmila, for HP it is necessary to knead on any program, just so that the flour is all moistened and gathered in a "kolobok", but not knead. Then turn off the program, leave the dough for 20 minutes. Then you can knead on the main program or on the dough.

In principle, any dough can be kneaded in HP, with the exception of liquid ciabatta.

[Omela]

Omela, thank you very much! You answer so quickly. I walk on other topics and do not see what you have already answered!

Then you can knead on the main program or on the Dough

That is, I understood correctly that after 20 minutes of rest, just knead the dough in the HP, and then put it outside the HP?

after 20 minutes of rest, just knead the dough in the HP, and then stand it outside the HP?

No, well, it's how you want it. I thought that the question should be kneaded in HP, and the oven in the oven. If the oven is in HP, then start the program. But the result will not always be the same, since the process of fermentation and proofing in the CP is programmed and is not suitable for any bread.

[Omela]

I thought that the question should be kneaded in HP, and the oven in the oven

Omela, You thought right! I rarely bake in HP now. I mainly use it for kneading dough. I just want to - knead in HP, and bake in the oven.
Before meeting with your recipes, I generally thought that I could not bake bread from the oven, since I have it (oven), like you have a mini-oven. And having settled on your pages, I realized that this can be done. I tried it and it worked! True, not right away. That the upper heating elements interfered - the top burned in them. I started asking my husband to think of something. He found thick aluminum somewhere, cut it out and placed it right under the shadows. The top stopped burning. Then the tin bread began to rest against the roof (this very sheet). I decided to cope with the situation by baking hearth bread. But there is no gift. Then my husband built it from several sheets of the same aluminum. I was delighted, but early - the bread spreads! I got into the theory deeply - on our website and in LJ. By the way, I saw you there (in LJ) (with joy)! Only incognito I read your magazine. I realized that I hadn't developed gluten enough. I tried to use autolysis, it got much better But the result doesn’t always suit me - I don’t know much (in 4 months it’s impossible to comprehend the art of baking), but I want to learn. So I get attached to everyone with questions.
Thank you, Oksana! Something began to clear up in my head about the minutes-speeds.Now, in practice, I will try and report.

in 4 months, is it really possible to comprehend the art of baking

Lyudmila, in 5 years I have not succeeded in everything, I study from the Masters. And YOU are great! So many things have been redone. And the husband is great !! Together - YOU POWER !!

[Omela]

Omela, Oksana, thank you for your praise, gratitude and wishes of success! I am very pleased ! And I conveyed your words to my husband. He was so proud, lifted his nose to the top and said: "Well done, girl, she saw through the computer that I was a guy, nothing!" And then he asked me to thank you, and me on this occasion - to bake your batboots (he loves them very much!).

Not everything works out for me in 5 years, I study from the Masters

So, I have everything ahead! Well, with such Masters as on our website, it will not be so difficult for me to master this science.
Mistletoe, since even my husband recognizes you from my pastries, maybe "you" will move on?
Thanks again from me and my husband!

[that I'm a guy nothing]

"Here is a fine fellow girl, she saw through the computer, that I'm a guy nothing!"

aaaaa I recognize my brother Kolya, mine always says so too !!!!!

can "you" move on?

swept out !!

I recognize my brother Kolya, mine always says so too !!!!!

No, my Misha! Well, that means that our husbands are of the same berry field!

swept out !!

Hurrah ! Now I will pester you with questions with a clear conscience. I promise not to abuse!

No, my Misha!

yyy .. about brother Kolya

yyy .. about brother Kolya

: lol: well, you have amused me for the coming dream. And I didn’t recognize the classic! I went and put the dough for tomorrow. And bainki! Spock nights, mistletoe!

Mistletoe! Thank you so much for the recipe. I bake bread every day. It is eaten in one go. Here is a little photo report. And then in previous times I did not have time to photograph. Only a little overexposed in the oven. But the result is always pleasing.



P.S.: Tomorrow your "Homemade bun in a saucepan in the oven" is next in line, I hope it will work out.

[mikrobka]

mikrobka, Lena, the bread turned out to be incomparable !!! Just mesmerizing !!!